|
|
 |
 |
|
|
| Extent of stroke reduction by dietary fruits and vegetables quantified |
|
26 January 2006
Eating more than five servings of fruits and vegetables per day can cut the risk of stroke by 26%, according to the results of a meta-analysis appearing in the January 28th issue of The Lancet.
Several reports have suggested an anti-stroke effect with fruit and vegetable intake, but the extent of the association was unclear, lead author Dr Feng J. He, from St. George's University in London, notes.
To quantify the link between dietary fruits and vegetables and stroke risk, the researchers performed a meta-analysis using data from eight prospective cohort studies identified through a search of MEDLINE, EMBASE, and other sources.
The studies included nine independent cohorts consisting of 257,551 subjects with 4917 stroke events and a median follow-up period of 13 years. Average servings of vegetables and fruits were calculated as 77 g and 80 g, respectively. Eating three to five servings of fruits and vegetables per day reduced the risk of stroke by 11% compared with eating lesser amounts. As noted, consuming more than five servings reduced the stroke risk by 26% compared with eating less than three servings. The stroke benefit from eating more than five serving of fruits and vegetables per day applied to both genders and was noted regardless of stroke subtype, duration of follow-up, method of dietary assessment or dietary instrument administration.
In most developed countries, average fruit and vegetable intake is about three servings per day, the authors point out. The present findings support current recommendations that at least five servings should be consumed each day.
In a related editorial, Dr Lyn M. Steffen, from the University of Minnesota School of Public Health in Minneapolis, emphasises the need to encourage healthy eating patterns early in life. "Because food habits develop in childhood, we must protect young people from developing chronic disease early in life," Dr Steffen states. "Therefore, partnerships must be formed between public-health agencies, state and local governments, schools, and the food industry and the media to promote healthy food choices."
Reference:
Lancet 2006; 367 (9507): 320-326.
Lancet 2006; 367 (9507): 278-279.
 Back to selection |
|
 |
|
|
|
